This cozy Chicken Parmesan Casserole takes all the flavors of classic chicken parm tender chicken, tangy marinara, and plenty of cheese and tucks them into an easy, bubbly baked dish. With pasta baked right in and a crisp breadcrumb topping, it’s a hearty, family-friendly dinner that comes together fast and feels like comfort in every bite.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup marinara sauce
- 1 cup cooked pasta (penne or rotini)
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped (for garnish)
- Olive oil or nonstick spray, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
- In a large mixing bowl, combine the shredded chicken, marinara sauce, cooked pasta, mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Stir until everything is evenly coated and well mixed.
- Spoon the chicken mixture into the prepared baking dish, spreading it into an even layer so it bakes uniformly.
- Sprinkle the breadcrumbs evenly over the top to create a crunchy, golden crust. If desired, drizzle lightly with olive oil for extra crispness.
- Bake for 25–30 minutes, or until the casserole is hot and bubbly around the edges and the breadcrumbs are golden brown.
- Remove from the oven and let the casserole rest for 5–10 minutes to set slightly. Garnish with freshly chopped parsley before serving warm.
Variation
- Crispy chicken version: Top the casserole with chopped cooked breaded chicken tenders or cutlets for extra crunch and authentic chicken parm vibes.
- Veggie-loaded: Stir in 1–2 cups of sautéed vegetables (such as spinach, mushrooms, or bell peppers) with the chicken mixture for added color and nutrition.
- Low-carb: Swap the pasta for steamed cauliflower florets or zucchini noodles (well-drained) to make a lighter, lower-carb version.
Cooking Notes
- Use fully cooked pasta that is just shy of al dente so it doesn’t get mushy in the oven.
- If the top is browning too quickly, tent the dish loosely with foil for the last 5–10 minutes of baking.
- For a richer flavor, use a high-quality marinara or your favorite homemade tomato sauce.
Serving Suggestions
- Pair with a crisp green salad dressed with Italian or balsamic vinaigrette for a fresh contrast.
- Serve alongside garlic bread, breadsticks, or warm dinner rolls to soak up the extra sauce and cheese.
- Round out the meal with simple roasted or steamed vegetables like broccoli, green beans, or asparagus.
Tips
- Shred your own mozzarella from a block for the best melt and stretch pre-shredded cheese can be less creamy.
- Make it ahead: assemble the casserole, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if baking from chilled.
- Freeze before baking for an easy future meal; thaw in the refrigerator overnight, then bake until hot and bubbly.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 26 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use uncooked pasta in this casserole?
For best results, use cooked pasta. Uncooked pasta would need more liquid and time, and the texture can be inconsistent. - Can I use different types of cheese?
Yes. Try a blend of mozzarella and provolone, or add a little shredded cheddar or fontina for extra flavor. Just keep the total amount similar. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) or in the microwave until warmed through. - Can I make this gluten-free?
Absolutely. Use gluten-free pasta and gluten-free breadcrumbs, and confirm your marinara is gluten-free.
Conclusion
This Chicken Parmesan Casserole brings together juicy chicken, tender pasta, and layers of gooey cheese under a crisp breadcrumb topping all in one pan. It’s a comforting, oven-baked twist on a classic favorite that’s simple enough for busy weeknights yet satisfying enough for guests. Serve it bubbling hot and watch everyone go back for seconds.
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Chicken Parmesan Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This cozy Chicken Parmesan Casserole takes all the flavors of classic chicken parm tender chicken, tangy marinara, and plenty of cheese and tucks them into an easy, bubbly baked dish. With pasta baked right in and a crisp breadcrumb topping, it’s a hearty, family-friendly dinner that comes together fast and feels like comfort in every bite.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup marinara sauce
- 1 cup cooked pasta (penne or rotini)
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped (for garnish)
- Olive oil or nonstick spray, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
- In a large mixing bowl, combine the shredded chicken, marinara sauce, cooked pasta, mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Stir until everything is evenly coated and well mixed.
- Spoon the chicken mixture into the prepared baking dish, spreading it into an even layer so it bakes uniformly.
- Sprinkle the breadcrumbs evenly over the top to create a crunchy, golden crust. If desired, drizzle lightly with olive oil for extra crispness.
- Bake for 25–30 minutes, or until the casserole is hot and bubbly around the edges and the breadcrumbs are golden brown.
- Remove from the oven and let the casserole rest for 5–10 minutes to set slightly. Garnish with freshly chopped parsley before serving warm.
Notes
- Use rotisserie chicken or leftover cooked chicken to make this casserole even faster on busy nights.
- If your marinara sauce is very thick, add a splash of water or chicken broth so the casserole stays moist while baking.
- Letting the casserole rest briefly after baking helps it slice more neatly and allows the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole, Pasta
- Method: Baked
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal (approx.)
- Sugar: 4 g (approx.)
- Sodium: 650 mg (approx.)
- Fat: 15 g (approx.)
- Saturated Fat: 7 g (approx.)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 28 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 26 g (approx.)
- Cholesterol: 80 mg (approx.)
Keywords: chicken parmesan casserole, baked chicken pasta, easy chicken dinner, cheesy casserole, weeknight comfort food